Sloppy Giuseppe

When I think of the food that I enjoyed as a kid, I think of this Sloppy Giuseppe recipe. It’s a great way to completely dress up a regular sloppy Joe recipe and impress whoever you are serving.

Sloppy Giuseppe

Serves: 10

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Ingredients
  • 1 Small Onion, (chopped)
  • ½ Diced Green Pepper
  • 1 Lb Ground Beef
  • 1 Lb Italian Sausage, (casing removed)
  • 24 OZ Crushed Tomatoes
  • 3 OZ Tomato Paste
  • 3 Tbsp Parmesan Cheese
  • 4 Tbsp Worcestershire Sauce
  • 1½ tsp Oregano
  • ½ tsp Basil, (finely chopped)
  • ½ tsp Parsley Flakes
  • ½ tsp Sugar
  • ½ tsp Dry Mustard Powder
  • ½ tsp Garlic Powder
  • ¼ tsp Fennel Seed
  • ¼ tsp Salt
  • ¼ tsp Black Pepper
  • 10 Onion Rolls

Instructions
  1. Brown beef and Italian sausage and drain
  2. Add onion and green pepper
  3. Add all other ingredients and simmer for 1 hour
  4. Serve over onion bread and enjoy!

 

Foil Wrapped Salmon & Vegetables

This is my mom’s go to summer grilling dish – or her go to winter dish when she misses the summertime. It’s easy to put together and cooks up fast. Plus it’s super healthy!

Foil Wrapped Salmon & Vegetables

Serves: 4

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Ingredients
  • 1 lb Fresh or Frozen Skinless Salmon
  • 2 Tbsp of Honey
  • ¼ tsp Cracked Black Pepper
  • 1 tsp Bottled Minced Garlic
  • 1 tsp Finely Shredded Lemon Peel
  • 1 16 oz. Package Frozen Whole Green Beans
  • ¼ c Sliced Almonds (toasted)

Instructions
  1. Thaw fish if frozen. Rinse and pat dry with paper towels
  2. Cut into four servings if necessary and set aside
  3. In a small bowl combine honey, garlic, lemon peel and pepper. Set aside
  4. Tear off (4) 24” x 18” pieces of foil. Fold each in half.
  5. Evenly divide green beans on each piece.
  6. Place 1 piece of salmon on top of beans.
  7. Spoon honey mixture over each piece of salmon
  8. Fold and seal foil. Place foil packets in a single layer on a baking sheet
  9. Bake at 350 for 35-40 minutes or until the fish flakes easily when tested with a fork.
  10. Remove, garnish with almonds

 

Cheese Stuffed Shells

This is the recipe that got me and my three roommates through college. It was our fun bake night dish. It’s a great dish for multiple people who want to cook the meal. One can do the noodles, one can mix the cheese, and everyone can stuff the shells!

Cheese Stuffed Shells

Serves: 4

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Ingredients
  • 1lb Ricotta
  • 1 Tbsp Parsley
  • ¼ lb Mozzarella (grated)
  • ¼ tsp Sugar
  • 3 Tbsp Romano Cheese
  • Salt & Pepper to taste
  • 1 Box Large Shell Noodles
  • 1 Egg
  • 1 (32oz.) Jar Spaghetti Sauce, or make your own

Instructions
  1. Cook shells according to box directions
  2. Mix cheeses, egg, parsley, salt, pepper and sugar until well blended
  3. Stuff each shell with mixture and place in a baking dish with ½ sauce in the bottom of pan.
  4. Pour the rest of the sauce over filled shells
  5. Sprinkle with Romano cheese
  6. Cover with foil
  7. Bake at 375 for 35-40 minutes

 

Stuffed Green Peppers

Stuffed Green Peppers have always been a staple of Fall and comfort food.  This modified family recipe allows for a lot of creativity with various ingredients.  I’ve added jalapenos, different cheeses, and many others!  Take the time to get creative with this one…it’s GREAT as it is though!

Stuffed Green Peppers

Serves: 4

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Ingredients
  • 4 Large Green Peppers
  • 1 Large Diced Onion
  • 5 Ripe Tomatoes
  • 4 tsp Oregano
  • ¼ c Parsley
  • 1 dash Thyme
  • ½ Medium Carrot
  • 2 tbs Brown Sugar
  • 1 c Chopped Mushroom
  • 4 c Partially Cooked White/Brown Rice
  • 2 c Parmesan Romano Cheese
  • ¼ c Olive Oil

Instructions
  1. Place tomatoes, ½ onion, carrot, oregano, parsley, thyme, brown sugar, Himalayan Sea Salt and Black Pepper into Vitamix and blend on Low – 4 for 2 minutes until mixture is reduced to a chunky texture.
  2. Coat a saucepan with the olive oil and pour mixture in with ½ c Ménage a Trois. Bring to boil and reduce to a simmer for 45 minutes or more.
  3. Cut the top off the green peppers and remove the seeds
  4. Boil the peppers for 5 minutes. Then remove from water and place an a 2 inch deep pan.
  5. Sauté onions with pork and turkey until mostly cooked. Mix in mushrooms, rice, cheese and ½ of the tomato sauce.
  6. Scoop meat mixture into the peppers, cover with remaining sauce. Cover with aluminum foil.
  7. Bake at 350 degrees for 1 hour.

Traditional Pasta Gravy

With every generation, our traditional family recipe changes slightly. This is my father’s version that was passed down to me in 2000. I’ve adjusted the recipe numerous times by using different meats as well as quantities of everything. I’ve found that the longer it simmers, the better the sauce.

Traditional Pasta Gravy

Serves: 5-6

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Ingredients
  • Olive Oil
  • 16 oz Can Tomato Sauce
  • 16 oz Can Tomato Puree
  • 16 oz Can Crushed Tomatoes
  • 5 Cloves of Garlic
  • 1 Medium Onion (chopped)
  • 6 oz Cabernet
  • 2 tsp Brown Sugar
  • 1 tbs Oregano
  • 1 Bay Leaf
  • 3 tbs Parsley
  • 3 tbs Basil
  • Pinch of Rosemary
  • 1 lb Italian Sausage (mild or spicy)
  • 1 lb Meatballs uncooked
  • 1 Whole Carrot
  • ½ c Parmesan

Instructions
  1. Coat bottom of large sauce pan with olive oil and sauté onion and garlic for 1 minute.
  2. Add tomato paste, puree, sauce, and crushed tomatoes along with 8-16 ounces of water.
  3. Add meat, bring to boil, reduce heat and let simmer for 1 hour.
  4. Add wine, sugar and remaining ingredients and let simmer for 6-8 hours, stirring and tasting frequently.
  5. When sauce is finished, remove the carrot and bay leaves.

Notes
To make gravy more thick, cook longer –uncovered-, or replace tomato sauce with additional can of crushed tomatoes.

Paella Valenciana

Fun story on friends over for Paella dinner,  “Be sure to keep an eye on bring water to a boil. “

The Paella is a Spaniard plate and there are many modified version improvised to your liking.

My mom’s cousin was in from Bogota Colombia visiting my Mom and watching my daughter for the summer. My friends heard of my mom’s delicious Paella and my aunt offered to make it as she has done many times over back at her home in Bogota.

Two of my work colleagues arrived, and my aunt got ready to serve.  She opened the frying pan, went to serve and her jawed dropped, she had mistakenly not used enough water or didn’t bring to a boil. Long story short, try to picture what was supposed to be rice with the mixed ingredients above, resembled more of mass of mash potatoes 1 clump mass of rice. An ice cream scooper would have been appropriate to serve. She was so embarrassed that she did not want to come out to join us for dinner and to send a message to Sean and Mike that she would rather order pizza for them.  She had never been to the states before and only spoke Spanish. My friends didn’t know any different on what the paella was supposed to look like.  Sean had met Gladys before, and said he was not sitting to eat unless she joined in. Our mashed paella was served and it was delicious as ever, everyone enjoyed!

 

Paella Valenciana

Serves: 4

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Ingredients
  • 2 Tbsp Olive oil
  • 1 lb Chicken cut into Small Chunks
  • 1 lb Pork cut into Small Chunks
  • 4 Spanish Chorizos cut into Small Slices (can substitute with mild Italian Sausage)
  • 2 Small Cans minced Clams (drained and rinsed)
  • 1 Large Onion (chopped)
  • 1 Large Garlic Clove (minced)
  • 1 Red Bell Pepper (chopped)
  • 1 Green Pepper (chopped)
  • 14oz. Chicken Broth
  • 1 C Dry White Wine
  • 6oz. Valencia short grain rice or long grain
  • 1 Tbsp Tomato Paste
  • 3 Tbsp Parsley (chopped)
  • 1 Tbsp Paprika
  • ½ tsp Saffron
  • 2 Large Tomatoes (deseeded and chopped)
  • 2 C Frozen Peas
  • 1 lb Shrimp
  • 1.5 lbs Scallops
  • 12 Mussels
  • 12 Clams

Instructions
  1. Large frying pan, at least 12 inches in diameter and at least 3 inches deep
  2. Pour olive oil in frying pan and cook check and pork, sprinkle in salt and pepper med heat for 10min, if using Italian sausage cook separately.
  3. Add onion, garlic, peppers and cook for another 5 minutes.
  4. Add the rice, clams, chicken stock, wine, tomato paste, parsley and seasonings, along with a cup of water and bring to a boil and cover with lid.
  5. Turn the heat down to very low and cook for 30 minutes.
  6. Check the rice after 30 minutes. The key is to add the seafood, tomatoes and peas when the rice looks to be about 5 minutes from being done.
  7. If the rice needs more time, check if there is enough moisture before covering for another 5 or 10 minutes, sprinkle with water if needed.
  8. As mentioned above, with 5 minutes to go on the rice, add seafood and tomatoes, mix well and cover and cook for the 5 minutes left. Check the scallops before serving.

Notes
The clams and mussels can be steamed separately and added to the dish when serving. If you don’t care for clams and mussels replace with more shrimp!

Buffalo Chicken Chili

I’m a sucker for a beautiful fall day that includes football, beer and one of my favorite foods, Chili! I wanted to try something new with my chili so I decided to make my first batch of Buffalo Chicken Chili this past weekend. I cooked it in the crock pot for two hours and it tasted like a chicken wing. It was delicious and perfect for a Chicago fall day!

Buffalo Chicken Chili

Serves: 5

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Ingredients
  • 1-3/4 tsp Extra-Virgin Olive Oil
  • 1 Tbsp and ½ tsp Butter
  • 1 lb. Ground Chicken
  • 1 medium White Onion (chopped)
  • 2 Celery Stalks (finely chopped)
  • 3 Cloves of Garlic (chopped)
  • 3 Tbsp Chili Powder
  • 1 Tbsp Ground Cumin
  • 1-3/4 Tbsp Ground Paprika
  • Salt and Pepper to taste
  • ¼ C and 2 tsp Hot Buffalo Wing Sauce ( I prefer Frank’s REDHOT Buffalo Wing Sauce)
  • 1 (15 ounce) Can Tomato Sauce
  • 1 (15 ounce) Can Crushed Tomatoes
  • 1 (15 ounce) Can White Kidney Beans (drained)
  • 1 (15 ounce) Can Red Kidney Beans (drained)

Instructions
  1. Slow Cooker Directions
  2. Heat olive oil and butter in a large skillet over medium-high heat.
  3. Place chicken in skillet, cook and stir chicken until it is no longer pink.
  4. Place chicken into heated slow cooker.
  5. Stir in onion, celery, garlic, chili powder, cumin, paprika, salt and pepper, hot sauce, tomato sauce, crushed tomatoes, and white and red kidney beans.
  6. Simmer over medium-low heat for about 1 to 2 hours or until the vegetables are tender and the flavors have blended.
  7. Sprinkle cheddar cheese and sour cream on top.

Hearty Chicken Noodle Soup

This Chicken Noodle Soup is a Sunday Morning To-Do. It’s probably the easiest dish you can make that will last nearly the entire week. The most important part of the Chicken Noodle Soup is making sure the chicken is cooked to the point where it falls apart when you pick it up.

“It is so easy! 15 minutes to throw everything in the slow cooker, and eight hours to cook slowly throughout the day.”

 

Hearty Chicken Noodle Soup

Serves: 5-6

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Ingredients
  • 4 cups of Water
  • 4 cups of Chicken Broth
  • 1-2 cups of Carrots (big slices!)
  • 1 cup of Celery
  • 1 cup of Onion
  • 1 clove of garlic (or garlic powder)
  • 2 Bay Leaves
  • 1 teaspoon of Basil
  • 1 teaspoon of Oregano
  • 3 teaspoons of Salt
  • ½ teaspoon of Pepper
  • 2 Boneless Skinless Chicken Breasts
  • 4 cups Egg Noodles (not cooked yet)
  • Fun Additions: Peas and Potatoes!

Instructions
  1. Chop veggies.
  2. Add all ingredients to the slow cooker (EXCEPT CHICKEN & NOODLES)
  3. Place Chicken Breast on top of everything you just added
  4. Cook on low for 6.5 hours (or until chicken is falling apart)
  5. Remove Chicken & Shred
  6. Add Noodles; Cook for another 30 minutes
  7. Add Chicken.
  8. ENJOY!